Archives for October 2015

The Recipe Redux has literally gone NUTS this month! National Nut Day is October 22, and I am celebrating the pecan (also known as pee-cana). Pecans are very popular tree nut this time of year. It’s in oatmeal, streusel toppings, casseroles, and salads.

Pecans contain 200 calories per ounces or 19 halves, 20 grams of fat, 3 grams of fiber, and 3 grams of protein. Pecans have been found to positively impact blood lipids and have heart healthy benefits. Eating a handful a day, could in fact, keep the doctor away!

What better way to celebrate nuts than a quick and easy salad that takes less than 10 minutes to prepare. This spinach salad screams fall with the combination of apples, cranberries, and pecans.

There is nothing more heavenly than awaking to the sweet smell of apples and cinnamon. I also love hot oatmeal in the morning, especially when you have cooler temperatures outside. It instantly puts a smile on my face.

My tastes have changed a lot over the years. I have always loved oatmeal but prepared it the same way. I knew about steel cut oatmeal, but failed to buy it. When I finally gave in, I really loved the texture a lot better. It’s also a bonus that I can put it in my slow cooker overnight and awake to a delicious breakfast to get my day started.

In the supermarket, I would get tons of questions on the differences of instant, old fashioned rolled, and steel cut oats. I have broken down by how the oats are made, the nutrition content, and cooking time.

Steel Cut Oats

Steel cut oats are groats that have been cut into 2 or 3 pieces using a metal blade. You may also see them in the store as Irish Oatmeal. Steel cut oats take the longest to cook.

Cooking time: 30 minutes

Nutrition Content:

1/4 cup serving of steel cut oats

150 calories

2.5 grams fat

4 grams fiber

5 grams protein

Old Fashioned Oatmeal

They are traditionally called rolled oats because they are rolled with large rollers after being steamed. This also causes the oats to cook more quickly than steel cut oats.

Cooking time: 5 minutes

Nutrition content:

1/2 cup dry oatmeal

150 calories

3 grams of fat

4 grams fiber

5 grams protein

Instant Oats

Instant oats are oats that have been rolled out thinner or steamed longer. It doesn’t change nutritional content just the texture of the oats.

What kind of oatmeal do you like? How do you make it?

Aren’t you glad October is here? There is nothing better than the cool air, smell of a burning campfire, and well, pumpkin. I mean, PUMPKIN! You may be like me and make a random pumpkin pie in the middle of summer just for a taste of this delicious squash. So when I saw a festival celebrating this wondrous piece of produce, I went. What did I find at this fest? I found pumpkin bratwursts, pumpkin pizza, and pumpkin soup. Everyone was eating the soup! I wanted to dig in, but it had a ton of dairy that I cannot eat. Pumpkin soup is very popular in Germany. To be honest, I never had it before going to Germany. It’s a staple on the fall menu, and now it’s on mine.

You use a specific type of pumpkin in this recipe. It’s called a Hokkaido or Kuri pumpkin. It originates from Japan, and it’s very popular in Germany. Another unique ingredient that makes this a German recipe is the addition of Riesling. The best Riesling in the world comes from the Mosel Valley in Germany. I have tasted a ton of Riesling, and by far, Mosel Valley makes the very best.

Before you begin assembling all the ingredients, you have to roast your pumpkin. First, you need to cut off the stem and cut your pumpkin in half.

Next, use a spoon or melon baller to scoop out seeds.

Then, place your halved pumpkins, flesh side down, on a cookie sheet lined with parchment paper.

Roast pumpkin in a 350F/180C degree preheated oven for 45 minutes. Skin will peel off or you can remove the meat with a spoon.